Buttery croissants, fresh bread, tarts – plus it’s affordable
Green vegetable curry with fried haloumi
Veggie.buntch.net shares a surprisingly easy recipe packed full of flavour and perfect for winter.
1 can coconut milk
1can coconut cream
2-3 packets haloumi
2 medium tomatoes, diced for garnish
Selection of vegetables including: baby corn, mange tout, mushrooms, baby marrows
2-3 garlic cloves
1tbs fresh ginger
Green Curry Paste
6 spring onion
4-6 green chillies, seeded and finely chopped
2-3 limes, zested and juiced
2 lemon grass stalks, chopped
2 cloves garlic, chopped
3tbs olive oil
1bs fresh ginger, peeled and finely chopped
½ tsp ground black pepper
Salt to taste
Mix all ingredients in a blender until a fine paste.
Cut haloumi into bite size pieces. Fry in a non-stick pan on either side, no oil is required.
Fry the onion, ginger and 2tbs curry paste in a small amount of oil until translucent. Add coconut milk, veggies and coconut cream. Bring to a boil and keep at a high heat for about 5-10 minutes, then drop to a simmer for an additional 30 minutes. Add additional curry paste to taste. Stir in fried haloumi. Serve with rice and fresh tomatoes.
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